Pan-Seared Tilapia With Chile Lime Butter

Nice, fresh-tasting dish that comes together in a snap. Make it even quicker by preparing the chile lime butter ahead of time. It can be made 1 day ahead, covered and chilled. Just make sure to bring to room temperature before using. I like this served atop jasmine rice. -adapted from Gourmet

• Ready In: 25 mins
• Serves: 6

Ingredients

• For chile lime butter

• 1⁄4 cup unsalted butter, softened
• 1  tablespoon  finely chopped shallot
• 1  teaspoon  finely grated fresh lime zest
• 2  teaspoons fresh lime juice
• 1  teaspoon  minced fresh serrano chili, including seeds
• 1⁄2 teaspoon salt

• For fish

• 6 (5 ounce)  skinless  tilapia fillets
• 1⁄2 teaspoon salt, to taste (I prefer kosher)
• 2  tablespoons  vegetable oil

Directions

1. Make chile lime butter:
2. Stir together butter, shallot, zest, lime juice, chile and salt in a bowl.
3. Prepare fish:
4. Pat fish dry and sprinkle with salt.
5. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking.
6. Saute 3 pieces of fish, using a spatula to turn once, until golden and just cooked through, 4 to 5 minutes.
7. Transfer to a plate and saute remaining fish in same manner.
8. Serve each piece of fish with a dollop of chile lime butter.